This post contains affiliate links. Please see our disclosure policy.
There’s something truly special about mastering smoked spatchcock chicken on the Big Green Egg. This method not only ensures even cooking but delivers a juicy, tender bird with perfectly crispy skin that pairs beautifully with a tangy BBQ sauce. Whether you’re enjoying this dish with a crisp white wine or your favorite craft beer, it’s a backyard cooking experience that will wow your guests and elevate your BBQ game. Let’s dive into the art of preparing this mouthwatering recipe… Mastering Smoked Spatchcock Chicken on the Big Green Egg: A Tangy BBQ Recipe.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
Why spatchcock the chicken?
Let’s dive in to Mastering Smoked Spatchcock Chicken on the Big Green Egg: A Tangy BBQ Recipe. When it comes to smoked chicken, there’s nothing more satisfying than achieving that perfect balance of juicy meat and crispy, flavorful skin. This recipe for smoked spatchcock chicken is not only easy to follow but will have you serving up a beautifully smoked bird with a tangy BBQ kick that your guests will rave about. Whether you’re cooking for a small family dinner or hosting a BBQ gathering, this dish is sure to impress. if you are looking for a grilling recipe using spatchcock chicken try THIS!!!
How to Spatchcock
Spatchcocking a chicken involves removing the backbone and flattening the bird. This technique ensures the chicken cooks evenly, with the breasts and thighs reaching perfection at the same time. Plus, it reduces cooking time while maximizing that delicious smoky flavor.
Mastering Smoked Spatchcock Chicken
To make this Smoked Spatchcock Chicken on the Big Green Egg, start by preparing the bird. Using sharp kitchen shears or a knife, remove the chicken’s backbone, then press down firmly on the breastbone to flatten the bird. This spatchcocking technique ensures even cooking, with both the breast and thighs reaching their ideal temperature at the same time. Trim any excess skin or fat to create a clean presentation. Next, coat the chicken generously with mayonnaise, which acts as a binder for the dry rub and helps crisp the skin during smoking. Sprinkle your homemade dry rub evenly over the chicken, ensuring every nook and cranny is covered with flavor.
While prepping the chicken, set up your Big Green Egg for low-and-slow smoking. Load the firebox with natural lump charcoal and add a few chunks of cherry or apple wood for a mild, sweet smoke. Insert the ConvEGGtor for indirect cooking and preheat the Egg to 225°F. Once the temperature is steady and the smoke turns light gray, place the chicken on the grill, breast side up. Insert a remote thermometer to monitor the internal temperature without opening the lid frequently. Let the chicken smoke undisturbed until the internal temperature in the breast reaches 150°F.
At this point, baste the chicken with the tangy BBQ sauce, coating it generously to build layers of flavor. Allow the bird to continue cooking until the breast reaches 165°F and the thighs reach 175°F. Remove the chicken from the smoker and let it rest for a few minutes before carving. Serve your beautifully smoked spatchcock chicken alongside your favorite sides, and pair it with a crisp white wine or a refreshing craft beer for a complete BBQ experience. Let me know what you think about this recipe for Mastering Smoked Spatchcock Chicken on the Big Green Egg: A Tangy BBQ Recipe.
Mastering Smoked Spatchcock Chicken on the Big Green Egg: A Tangy BBQ Recipe
Ingredients
For the Chicken
- 1 whole fryer chicken (3-4 lbs)
- 2 tbsp mayonnaise
- 3 tbsp BBQ rub
- 1/2 cup Tangy BBQ Sauce, (see below)
Tangy BBQ Sauce
- 2 tbsp olive oil
- 1/4 cup yellow onion, finely diced
- 2 cups ketchup
- 1/3 cup brown sugar
- 1/3 cup molasses
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp dry mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Prepare the Tangy BBQ Sauce:Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ketchup, brown sugar, molasses, apple cider vinegar, white vinegar, tomato paste, Worcestershire sauce, chili powder, dry mustard, cayenne pepper, smoked paprika, kosher salt, and freshly ground pepper. Stir well to combine. Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally, until thickened and flavors are fully developed. Taste and adjust seasoning as needed. Let the sauce cool before using it to baste the chicken.
- Set Up Your Smoker:Begin by prepping your Big Green Egg with natural lump charcoal and a few chunks of cherry or apple wood for that sweet, smoky aroma. Preheat it to 225°F using the ConvEGGtor for indirect grilling.
- Prepare the Chicken:Using kitchen shears or a sharp knife, cut out the backbone of the chicken. Clean up any ribs and press down firmly on the breastbone until the bird lies flat. Trim off any excess skin for a clean finish.
- Apply the Dry Rub:Coat the chicken generously with mayonnaise. This acts as a binder for the dry rub and helps create a crispy, flavorful skin. Sprinkle the dry rub evenly over the chicken, ensuring every part is covered.
- Smoke the Bird:Once your smoker is steady at 225°F and producing thin, light gray smoke, place the chicken inside, breast side up. Insert a remote thermometer to monitor the internal temperature.
- Add the BBQ Sauce:Smoke the chicken undisturbed until the internal temperature reaches 150°F. Then, slather the bird with your homemade Tangy BBQ Sauce and continue cooking until the breast reaches 165°F.
- Serve and Enjoy:Remove the chicken from the smoker and let it rest for a few minutes. Carve it up, serve, and enjoy the rich, smoky flavors enhanced by the tangy sauce.
Notes
Pro Tips for Success
- Use a remote thermometer to ensure the chicken is perfectly cooked without constantly opening the smoker.
- Cherry or apple wood chunks provide a sweet, mild flavor that pairs beautifully with poultry.
- For a thicker BBQ sauce, simmer it longer to achieve your desired consistency.
Nutrition information is automatically calculated, so should only be used as an approximation.
